Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons vegetable oil
- 2tablespoons Thai red curry paste, ready-made or homemade
- 300grams boneless skinless chicken breasts, finely sliced
- 4tablespoons Thai fish sauce
- 3 kaffir lime leaves
- 2 1/3 cup water
- 3 small green eggplants, quartered
- 125grams canned sliced bamboo shoots, drained
- 2 green chillies, deseeded and finely sliced
- 1 handful Thai sweet basil leaves (to garnish)
Method
Step 1 of 3
Heat the oil in a wok over a moderate heat. Add the curry paste and stir-fry for 1 minute. Add the chicken, fish sauce and kaffir lime leaves, and stir-fry for 5 minutes.
Step 2 of 3
Pour in the measurement water and bring to the boil, then lower the heat before adding the aubergines and bamboo shoots. Stir well and simmer for 10 minutes, stirring occasionally.
Step 3 of 3
Stir the green chillies into the curry. Garnish with Thai sweet basil and green chilli slices and serve with rice, if liked.
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